Scientists Use Ultrasound to Make Cold Brew Coffee in 3 Minutes Instead of 24 Hours
Scientists Use Ultrasound to Make Cold Brew Coffee in 3 Minutes Instead of 24 Hours
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Scientists Use Ultrasound to Make Cold Brew Coffee in 3 Minutes Instead of 24 Hours
The authors used a 38 kHz transducer with 100W of power. For $60 you can get a 2L ultrasonic cold brewer - it’s 40 kHz and 60W: https://m.vevor.com/ultrasonic-cleaner-c_11064/vevor-316-stainless-steel-2l-ultrasonic-cleaner-industry-digital-heated-w-timer-p_010173559579
Exactly.
Everything about this 'news' sounds sus.
\ But they are wearing lab coats.
Ultrasonic tech is so cheap & sold everywhere.
\ And like all agitation, it transfers heat (not like a microwave, as most heat is transferred to surrounding air, but heats up the liquid, and it mostly does so by heating/getting absorbed by the dense objects, ie grains, mostly surface).
Also, in case this somehow didn't exist for decades, all of it is just a bit better way of stirring - you can make cold brew by just mixing/shaking stuff. The coarser the grind the longer it would take to extract efficiently tho (but efficiency isn't rally the point, just taste?).
From the paper.
Seems more involved than just aggressive stirring.
https://www.sciencedirect.com/science/article/pii/S1350417724001330
Lab coats and pointing at a screen, give them the Nobel price already!
I agree this is the kind of thing I should find on YouTube, not in an academic journal. But the paper does go into a lot of detail about extraction efficiency, so I guess there might be some useful measurements.
I am curious about the taste. It should be somewhere in between cold brew and hot, but probably closer to cold. Cavitation is a violent process. On a micro scale it’s literally boiling. Then the steam bubble collapses and is instantly cooled because of an almost infinitely big heat sink. So when cavitation occurs near the coffee grounds, some of the extraction would be at much warmer temperatures, for a brief instant.